Raspberry-Blackberry Freezer Jam

My raspberry-blackberry freezer jam won a Blue Ribbon at the 2012 Tillamook County Fair!  Unfortunately - for those wanting to make it - it never turns out the same way twice. :)

Raspberry-Blackberry Freezer Jam

Enough crushed raspberries and blackberries to make 3 1/4 cups crushed berries  (see how scientific I am? lol)
1/4 cup lemon juice
4 1/2 cups sugar
1 cup light corn syrup
1 box MCP pectin (my favorite)

Measure exact amount of fruit in large bowl.  Add in lemon juice.  Mix well.  Gradually stir in 1 box pectin.  Mix thoroughly.  Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.

Pour in 1 cup corn syrup.  Mix well.  This prevents sugar crystallization during freezer storage.  Stir in sugar gradually.  Stir until sugar dissolves completely.  Pour into prepared jars or containers.  I use both.  Leave 1/2 inch headspace for freezer expansion.  Let stand at room temperature 24 hours until set.  Place containers in freezer.

Lemon-Blueberry Cheesecake Parfait

 

This recipe comes from Tracy Wright.  She served it for a boy's baby shower and it's amazing!  The raspberry filling would go well with a girl's baby shower.  Thanks for sharing Tracy!

 

 

Lemon-Blueberry Cheesecake Parfait

1 8 oz. package of cream cheese

1 12 oz can of sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla

1 package graham crackers (about 8 whole crackers)

blueberries

mint for garnish

Directions:

Soften the cream cheese at room temperature, then beat it in a mixer until fluffy. Mix in the sweetened condensed milk, then add the lemon juice and vanilla. Break the graham crackers into little pieces. In a single serving dish, layer graham cracker pieces, then cream cheese mixture, then graham crackers and blueberries, more cream cheese mixture, then top with some graham cracker crumbs, blueberries and a mint sprig for garnish. Refrigerate several hours or overnight for the graham crackers to soften, or eat immediately for crunchy graham crackers.

I have made a variation of this recipe that is a little less "cream-cheesy". Whip up a box of vanilla pudding. Add it and a container of cool whip to the cream cheese mixture. Layer a 9 by 13 pan with graham crackers, cream cheese/pudding mixture and raspberry filling. Repeat.. I make my own raspberry filling from frozen raspberries.

Raspberry filling:

2 cups sugar

4 T cornstarch

3/4 c water

1 tsp vanilla

2 c frozen raspberries, thawed

Mix and heat over medium heat. Stir until thick, about 10 minutes.